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Salmon Corn Chowder

User Rating4.0 out of 5 (1 Review)  Write a Review

By Diana Rattray, About.com

A salmon corn chowder recipe with potatoes and carrots.

Ingredients:

  • 1 can (7 1/2 oz.) salmon
  • 2 tablespoons butter
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 2 cups chicken broth
  • 1/2 teaspoon thyme
  • 1/4 teaspoon black pepper
  • 1 can (13 oz.) evaporated milk
  • 1 pkg. (10 oz. ) frozen corn kernels, thawed
  • minced parsley

Preparation:

Drain and flake salmon, reserving liquid. In a skillet, melt butter; saute onions, celery and garlic until softened. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, for 20 to 25 minutes, or until vegetables are nearly tender. Add flaked salmon, evaporated milk and corn; heat through. Sprinkle with a little fresh minced parsley for garnish, if desired.
Makes 6 servings of salmon chowder with corn and potatoes.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

4 out of 5 4 out of 5
very niceApril 06, 2008By vonniealso
"i really liked this recipe but added a few more juices, carmelized onions with apple butter, and cooked in oven on 350 degrees for 40 min."

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